Sredizemnomorsko - Asian - the Scandinavian mix from chief Oceana

Known head cook Ben Pollinger from New York has arrived to Moscow and will stay here till June, 16th. For restaurant “ the Stork “ it has made the special menu where in a role of the basic dishes fish delicacies, for example, hiramas with the Sicilian pistachios act. Such scope is characteristic to the cook only on tours, Darya Tsivina marks: the cook offers Americans dishes easier. at restaurant “ the Stork “ on Small Bronnoj pass tours Ben Pollingera`s head cook from nju - jorkskogo restaurant Oceana awarded by one star of Mishlen. Ben Pollingera by right can be considered as Alain Djukassa`s pupil - it began the career in Le Louis XV in Monte - Karlo, and then about seven years worked at nju - jorkskih Michael Roman`s masters in Union Square Cafe and for Flojda Kardoza in “ Tabla “.

For the Moscow tours the chief of known fish restaurant has made the special menu, more fusion, than at home. On snack he offers salad with mushrooms, a pear and sauce from anchovies (for 850 rbl.) and “ tar - tar “ from fish hiramasa with the Sicilian pistachios (for 600 rbl.). In a role of the basic dish act fish - a sword with an asparagus and green nutom (for 1200 rbl.) and a wild salmon with buckwheat noodles and cowberry sauce (for 950 rbl.) . Here such sredizemnomorsko - Asian - the Scandinavian mix.

by the way, in nju - jorkskom Oceana Ben Pollinger prepares absolutely others on style the dishes more homogeneous and laconic - to a cod with kartofelno - fenhelnym a ragout for $32, a tuna with a potato “ jukon gold “ with mushrooms nebrodini and green peas runaways for $36 and duet so favourite by Americans in style surf turf - edges barbekju with fish - a sword in sauce “ chimichuri “ for $42. Ben`s tours in “ the Stork “ will last till June, 16th.